Lemon Syrup (1)

Ingredients

• the juice from sufficient Lemons to make 1 pint
• 2 pints of syrup
• strain it through a fine hair sieve
• put the pan on the fire
• skim off all scum as it rises

Method

1. 1

   Squeeze the juice from sufficient Lemons to make 1 pint, and strain it through a fine hair sieve.

2. 2

   Boil 2 pints of syrup to the little crack, then pour in the Lemon-juice, put the pan on the fire, and boil the syrup to the pearl.

3. 3

   Skim off all scum as it rises.

4. 4

   Take the pan off the fire, and bottle the syrup when quite cool.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 321. The excerpt below is the record exactly as published.

Lemon Syrup.— (1) Squeeze the juice from sufficient Lemons to make l pint, and strain it through a fine hair sieve. Boil 2 pints of syrup to the little crack (see Sugar-boiling), then pour in the Lemon-juice, put the pan on the fire, and boil the syrup to the pearl. Skim off all scum as it rises

Cook this with the app: pantry check, scaling, and the assistant.